26 April 2008

proper

muffins

The scene this morning about a half hour ago: a nine year old who wanted something other than every option offered to him for breakfast and a mother standing before an open refrigerator staring down about three cups of eight day old artisan bread dough. She puts the two-burner griddle on the stove and turns the heat up to medium. She slaps a cup each of the slack and cold dough onto the griddle in three roundish mounds. She turns each muffin after about seven minutes, turns the heat down to low and lets them cook another ten minutes. She fork splits. He butters. He eats.

a comment about beer coolies you left on angry chicken...they are not out...in fact we use em all the time. my sweetie diffenately uses for beer but they work great for pop too! those tails were great!

Your bit of breakfast cookery is so deliciously functional. I have been trying to do that a little--to open up the fridge and figure out dinner from what's in there--and if I didn't have children, it would work great. Some of my concoctions have been OK, but they SCORNED my leftover-salmon croquette with leftover mashed potato pancakes. SCORNED!

YUM!!!! Just got the book through interlibrary loan the other day and will be mixing our first batch tomorrow. Only one problem: the super small propane fridge leftover from our electricity-free years. Where to store the dough...